Chocolate Chip Almond Cookies
Adapted from Elizabeth Barbone’s “Gluten-Free Baking”
Yield: 16 cookies
2 cups finely ground almond flour, sifted (8 ounces)
1/2 teaspoon baking powder
1/3 cup dark maple syrup (it will be labeled Grade A, dark color with robust taste)
2 teaspoons organic vanilla extract
2 tablespoons unsweetened chocolate chips
Preheat oven to 350°F. Adjust oven rack to the middle position.
Line a rimmed baking sheet with parchment paper.
In a medium mixing bowl, sift the almond flour, using a sifter or strainer. Whisk together the sifted almond flour, baking powder, lemon zest and minced ginger, blending well.
Using a wooden spoon, stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together.
Drop rounded tablespoons of the dough onto the parchment-lined baking sheet, about one inch apart. When done, go back and gently press each ball of dough, flattening slightly with the palm of your hand.
Place cookie sheet on center rack in oven. Bake 6 minutes, then turn baking sheet and bake another 6 minutes, or until the edges are golden brown.
Remove from the oven. Let the cookies cool in the pan, apx. 3 minutes, then transfer cookies to a wire rack and let them cool completely.
If you are reusing the same baking sheet for multiple batches, be sure to cool between batches.